Easy Sweet Potato and Lentil Dahl

5 from 1 vote

Nothing compares to a warm and cozy bowl of Sweet Potato and Lentil Dahl on a chilly winter day! This Indian-inspired dish brings together nutrient-dense ingredients like sweet potato and red lentils, along with aromatic spices and creamy coconut milk. Plus, it's vegan, budget-friendly and made all in one pan! Simple yet so flavorful, this is bound to become a weekly favorite.

Servings people

Prep Time 10

Cook Time 25

Total Time 35

Equipment

cutting board
knife
large, high-sided pan
spatula
medium pot with lid

Ingredients

For the Sweet Potato and Lentil Dahl:

olive oil or avocado oil
1 large yellow onion finely diced
10 oz sweet potato peeled & cut into ¼" cubes
3 garlic cloves minced
1 tbsp fresh minced ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
kosher salt & black pepper to taste
cayenne or red pepper flakes to taste
1 cup red lentils rinsed & picked over
1 cup full-fat canned coconut milk
2 cups broth or stock of choice
1 can petite diced tomatoes (15oz)
juice from ½ small lemon

For Serving:

white rice cooked according to package instructions
chopped cilantro

Instructions

First, bring a large, high-sided pan (or large pot) to medium heat. Then, add enough oil to coat the bottom of the pan. Once hot, add onion and sweet potato and season with kosher salt. Sauté, stirring occasionally, for about 5 minutes.
olive oil, 1 large yellow onion, 10 oz sweet potato, kosher salt & black pepper
Add in garlic and ginger, stir, and cook for 1 more minute. Then, add in the spices and stir again.
3 garlic cloves, 1 tbsp fresh minced ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground turmeric, cayenne or red pepper flakes
Next, add in lentils, diced tomatoes, coconut milk, broth and more salt & pepper to taste. Stir. Increase heat and bring the mixture to a boil. Once boiling, reduce heat to medium-low and let simmer for about 15 minutes, or until the lentils are tender.
1 cup red lentils, 1 cup full-fat canned coconut milk, 2 cups broth or stock of choice, 1 can petite diced tomatoes
Turn off the heat. Stir in the lemon juice and then taste it to determine if it needs more salt, pepper or cayenne/red pepper flakes.
juice from ½ small lemon
Serve the sweet potato and lentil dahl along with some cooked white rice and garnish with chopped cilantro. Enjoy!
white rice, chopped cilantro

Video

Notes

NUTRITION INFO: The nutrition info listed below is per serving and does NOT include the rice that you serve it with. For this recipe, I typically make about 1 cup of dry white rice to go with it.

Calories: 364kcal

Course: Dinner, Main Course

Cuisine: Indian

Diet: Gluten Free, Dairy Free, Vegan, Vegetarian

Keyword: $10 Meal, Coconut Milk, Dahl, Dairy Free, Easy Dinner, Gluten Free, Red Lentils, Sweet Potato, Vegan, Vegetarian

Nutrition